(1). Put the cold yolks of two hard-boiled eggs into a basin, mash them until they are quite smooth, add one teaspoonful each of salt and made mustard, one saltspoonful of sugar, and half that quantity of pepper; mix together well, add by degrees one tablespoonful of cream and vinegar, and, when well incorporated, add one tablespoonful each of salad oil and vinegar, and one dessertspoonful of tarragon vinegar. When well mixed it is ready for use.

(2.) Put the yolks of two raw eggs into a basin with one teaspoonful of salt and beat them well; then add, a drop at a time, one pint of the best salad-oil. When the oil is well mixed with the eggs, stir in one teaspoonful of made mustard, one tablespoonful of tarragon vinegar, one tablespoonful of chili vinegar, and three or four tablespoonfuls of plain vinegar. Beat together until all these ingredients are well incorporated, then add a small quantity each of sugar and cayenne pepper. Turn the mixture into a bottle, and keep it tightly corked until wanted.

Cream Salad Dressing

Beat two or three raw eggs well, add one teaspoonful of sugar, one-half saltspoonful of salt, the same of mustard, three tablespoonfuls of vinegar and finally one tablespoonful of cream. Put the dish containing these into a basin of boiling water and stir until the mixture becomes as thick as rich cream. The water in the bowl should be kept boiling all the time and it will then only take about five minutes to finish it. Remove the basin and allow it to get cool, when it will be ready for use.

Cream Dressing For Cucumber Salad

To make this salad a success have some sour cream. Take five tablespoonfuls of sour cream, two tablespoonfuls of vinegar, half a teaspoonful of paprika, one pinch of salt and half a teaspoonful of hashed up chives; mix it well, so that the paprika does not form little balls. When well mixed, add it to the cucumbers, and serve.